Switch up Mark Bittman's Pineapple Upside-Down Cake with some apples!
Dry ingredients: 2 cups flour, 1 t baking soda, 1/4 t salt. Added 1 teaspoon cinnamon for the apple version.
Oh well, it'll be my Swiss Cheese-like Apple Upside-Down Cake!
I did enjoy this cake. It was quick and "light" (only 1 stick of butter! hee hee). However, my favorite upside-down apple cake is definitely the Barefoot Contessa's Apple Tartin Cake. That one has more butter and sour cream...and it uses a caramel layer. You should definitely try both!
Recipe:
I adapted mine from Mark Bittman's How to Cook Everything (10th Anniversary Edition) "Pineapple Upside-Down Cake" with Apple Upside-Down Cake, page 915
Recipe:
I adapted mine from Mark Bittman's How to Cook Everything (10th Anniversary Edition) "Pineapple Upside-Down Cake" with Apple Upside-Down Cake, page 915
I think this is a great twist on a classic cake. I just made a pineapple upside down cake the other day. Great minds think alike, I guess.
ReplyDeleteholes in cakes are a result of over mixing :) good to use cake flour (less gluten) and only mix to 'just combine' everything :) I've learnt also from cooking shows that takin th time to really whip up the eggs and butter makes a huge difference in the airiness of the final product :) Looks delish though :) Love apples in cakes :)
ReplyDeleteI have this book out of the library, too...except, darn, I can't renew it before I get a chance to cook everything in it. I guess I'll just go directly to this recipe. Love the idea of making it with apples...and I didn't know Ina's apple cake was a batter cake (instead of puffy pastry), so thanks! I remember seeing her make it but didn't remember that detail. I'm always looking for new apple cakes...
ReplyDeleteI have to make this one. I adore apple desserts!
ReplyDeleteMmm!! Belle découpe qui dévoile tout;) xxx
ReplyDeleteHTCE is my favourite all-purpose cookbook! Funny that I've never really ventured into the sweets/baking pages, though. Maybe I should.
ReplyDeleteWould love to have this with a dollop of fresh cream..yumm!
ReplyDeleteThis cake looks absolutely delicious! I have the book at home so I will have to look for the recipe.
ReplyDeleteThis looks SO delicious!!!!!
ReplyDeleteDid you bang the cake on the table before putting it in the oven? I know that's supposed to help with the air bubbles, but I also know it doesn't always work. Lol ;D
ReplyDeleteDid you bang the cake on the table before putting it in the oven? I know that's supposed to help with the air bubbles, but I also know it doesn't always work. Lol ;D
ReplyDeleteI was about to say, even better if you play it "tatin" but you beat me to it :)
ReplyDeletei'm gonna look for that barefoot contessa recipe. and what is it about upside-down recipes? is it even possible for them to be bad?
ReplyDeleteDespite the holes, it is a nice looking cake and I'm sure it was delicious. I wasn't so lucky with the plum upside-down cake I tried to make about three weeks ago--a real disaster! I think I'll keep an eye out for that book at my local library.
ReplyDeleteThis exactly the type of dessert my husband would love!
ReplyDeleteLOL, your cake looked cool with all its holes.
ReplyDelete~ingrid
This looks perfect for Fall...yum!
ReplyDeletethis looks really delicious! but was it dense or dry?
ReplyDelete-Happy Baking!
-Mini Baker
Mini Baker, It wasn't dry or dense. It was moist and the apple did their thing by providing lots of flavor. I hope you give it a try. - mary the food librarian
ReplyDeleteThis looks delicious - I've under-used my copy of HTCE lately and should give this cake a try.
ReplyDeletewhat a beautiful cake! and it looks really fall-y, even if you are still having extremely hot days!
ReplyDeleteGood luck with your move!
That looks delicious! The tunnels are from overmixing -- but I think it looks super-yummy anyway :)
ReplyDeleteI've heard the tunneling is from overmixing the batter. But who cares, it's gorgeous!!!
ReplyDeleteHmmm. There are a couple of things you could try to avoid the holes. One possibility is that the dry ingredients didn't get stirred together well enough, resulting in areas of cake that had more leavening (too much gas formation) and areas of cake with too little (dense).
ReplyDeleteCakes that are off in ratio could also cause tunnels. I know 1 stick of butter is making you happy, but the cake could be a little too lean. Try increasing the butter by a couple of tablespoons (and then decreasing the buttermilk by the same amount), and adding 1/4 cup more sugar. Also after you pour the batter, run a spoon through it to break up trapped air pockets.
Good luck!
I love anything apple and this looks good!!
ReplyDeleteYum, beautiful cake!
ReplyDeleteLooks amazing! I'm a new blogger and such a fan. Would love to hear your thoughts on my first blog! http://rollininthedough.wordpress.com/
ReplyDeleteMary It's due to over mixing,
ReplyDeleteBy over mixing you are creating too much gluten that when baked the evaporated gases have difficulty escaping from the product. The over mixing creates thick gluten reinforced cell walls that prevent the batter from letting off steam slowly. Instead the gases build up until they finally explode from pressure that has built up. They escape upwards kind of like a volcano and thats what creates the holes.
I learned this in baking science!
Love,
Rosie in Providence
The first ever thing I baked by myself was an upside down apple cake so I have a soft spot for those. That's sad about the holes--I used the recipe from simply recipes and it worked out great...
ReplyDeleteI've been looking for apple recipes because I have a huge bag of them from a recent orchard trip so thanks for sharing!! This looks so yummy! I've seen Ina make her version but have never tried that one either.
ReplyDeleteI follow my mothers cooking tips for getting a nice texture to cakes without holes.
ReplyDelete1. Sieve the flour and powdered ingredients to get a nice even mix and knock out the lumps (I don't see this mentioned in many modern cooking books).
2. Combine the wet ingredients in a bit at a time instead of throwing them all in at once or use the well in the middle of the mix mixing technique and mix the wet and dry together that way, and try not to fold in air while doing it. (I do it by hand, going clockwise myself with a nice tilt to the bowl to make the mixing easier).
3. Drop the cake, etc, in its tin on the floor/tabletop a few times to help knock out the air (Most fun with heavy fruit cakes).
I made this apple upside-down cake and was very disappointed. I followed the directions to the letter, but it was not tasty at all. I threw most of it out. :(
ReplyDeleteMarlyn,
ReplyDeleteSorry the recipe didn't work out for you. However, just to avoid any confusion...this is not my recipe. It is from Mark Bittman's book. Mark has a website and a "Contact" section: http://www.markbittman.com/ if you would like to discuss the recipe with him.
I, obviously, am not the best baker - as the big holes in my cake demonstrate! I don't develop my own recipes...I rely on other people with much more experience! :) Thanks, Mary the Food Librarian